8.03.2011

An Israeli Breakfast...Shakshuka

I first had shakshuka in my early twenties and for about 6 months I couldn't stop eating it; I guess I felt the need to make up for lost years. Many different cultures have their variation of this dish, which I believe originated in Libya, but this particular recipe takes me back to Israel. The longer this dish cooks, the deeper the flavors become so feel free to leave it on the stove for as long as you would like. Though I talk about it being an Israeli breakfast, it really is a serve anytime kinda meal. Let me know what you all think! Cheers and happy eating!

In a large skillet, that has a lid, heat some olive oil on medium high heat and saute the onions until they soften, about five minutes.

Add the red peppers and jalapeno, and saute for 3 more minutes. Add the garlic, some salt and pepper and saute for an additional 2 minutes.

Add the two cans of diced tomatoes, the tomato paste, the cumin, paprika, turmeric and some more salt and pepper. When the mixture starts to bubble, reduce the heat to low, cover and allow to cook for 10 minutes.

Add the vegetable, or chicken, stock and bring to a full boil. Reduce heat to low ans summer uncovered. You can leave it cooking like this for hours, but make sure to do it for at least 30-40 minutes! Make sure to come back every 5-7 minutes and stir the mixtures to ensure that the vegetables do not stick to the bottom. If the shakshuka gets dry to fast, add a little liquid. I ALWAYS have to add more liquid!

When ready to serve, gently crack four eggs into the pan making sure not to break the yolks. Cover the pan and cook the eggs till the whites solidify and the yellows JUST turn white. You want the yolks to be slightly, or over easy. On low heat, this should take 6-8 minutes.

Use a large spatula to transfer the portions onto a plate. Sprinkle salt and pepper over the eggs and some red pepper flakes if you are feeling adventurous. Serve with hummus and warm pita. DELICIOUS!!!

tried the wheat grass after watching your youtube video!Unfortunately my wheat kernels looked like they had popped after about 12 hours in water. I continued regardless, but there was no germinating.So can't you take just any wheat kernels? I used All Natural Red Winter Wheat (Whole Grain), bought in an organic food store.